For making hot or cold soft gelledproducts. It is a fiber-type carbohydrate. It is a type of carrageenan extracted from different varieties of red algae, among which Chondrus Crispus stands out. It is extremely efficient. A 400 g package is sufficient for approximately 2000 servings of 100 g per serving. Characteristics and applications: - It is presented as a finely ground powder.
- It is mixed cold with strong agitation and brought to boiling point. Gelation is relatively fast.
- For making hot or cold soft gelled products. Ideal for custards, sauces, soups and creams.
- Particularly interesting for making oil flans.
- Dosage to obtain very soft gelled products: 1-7 g/l.
- Dosage to obtain soft but consistent gelled products: 7-12 g/l.
IÖTA – RECIPES FRUIT CRÈME CARAMEL
200 g Fruit juice 3 g Töufood Iöta Mix the fruit juice with the Iöta with a stick blender. Heat until boiling. Place in crème caramel moulds and leave to cool, preferably, in the fridge. MUSCATEL GEL
250 g Muscatel 20 g Sugar 3 g Töufood Iöta Mix 50 g of Muscatel with the Iöta with a stick blender, at room temperature. Heat, stirring constantly until boiling. Remove from heat and mix with the rest of the wine. Place in moulds and leave to cool, preferably, in the fridge. TOMATO WATER AND OIL CRÈME CARAMEL
100 g Clarified tomato water 100 g Extra virgin olive oil 2,5 g Töufood Iöta Mix the tomato water with the Iöta, with a stick blender. Heat until boiling. Add the oil, gently, preferably in a metallic container with rounded bottom. The oil must be added as with an “alioli” sauce. Do not use a stick blender. Place in crème caramel moulds and leave to cool, preferably, in the fridge. COCONUT CRÊME CARAMEL
300 g Coconut milk 100 g Cream 35% 40 g Sugar 3 g Töufood Iöta Mix all the ingredients with a stick blender, at room temperature. Heat, stirring constantly until boiling. Remove from heat, place in the appropriate moulds and leave to cool, preferably, in the fridge. CHOCOLATE NATILLAS
500 g Milk 120 g Egg yolk 100 g Sugar 150 g Chocolate 70% 20 g Butter 4 g Töufood Iöta Beat the yolks with the sugar. Add milk and the Iöta and disperse thoroughly, with a stick blender. Heat, stirring constantly until boiling. Remove from heat and strain. Place in the appropriate moulds and leave to cool, preferably, in the fridge. CLASSIC PANNA COTTA
100 g Cream 60 g Sugar 10 g Vanilla sugar 3 g Töufood Iöta Mix the milk cream and the sugars and pass through a fine sieve. Add the Iöta and disperse thoroughly, with a stick blender. Heat until boiling. Place in suitable moulds. Cool, preferably in the fridge. CREAMY RICE PUDDING
300 g Boiled rice 300 g Milk 300 g Cream 15 g Sugar 3 g Töufood Iöta With a blender, mix the rice with the milk, the milk cream and the sugar. Pass it through a fine sieve. Add the Iöta and disperse thoroughly, with a stick blender. Heat until boiling. Place in suitable moulds. Cool, preferably in the fridge. STRAWBERRY AND RASBERRY COMPOTE 140 g Strawberry purée 100 g Raspbërry purée 20 g Sugar 1,5 g Töufood Iöta Mix all the ingredients with a blender. Heat the mixture until boiling point. Let it gelify and beat again |